Dani, 5 egg whites, whipped until frothy, fold in roughly 2 1/2 cups kosher salt. Now that's for one not so big fish. I was kinda following two recipes, one says coat the fish with olive oil first, the other didn't. Considering how salty it turned out, I'm thinking next time coat the fish.Froggy, the salt crust basically steams the fish, leaving moist and juicy. Plus you can stuff the cavity with citrus and herbs. It's a pretty easy preparation and it's kinda cool to crack the salt dome once it's done.